I'm starting to feel anxious about spring, even though this winter hasn't been that bad, all I want is to cook some meat on a grill, have a picnic with my husband and eat ice cream while strolling around a flower market.

After living almost all my life in a country with only two seasons (dry and rainy) I have learned to appreciate having four. The seasons I love the most are the "transitional" ones: spring and autumn. Everything is so pretty and changing so fast and somehow they make me feel more in touch with nature.

This recipe is also "transitional" because it's fresh enough to make you feel like warmer winds are approaching, but it keeps you full and comforts you on a crisp winter day. The sauce is my favourite part, you can use it on pretty much any kind of meat or over some roasted potatoes and steamed broccoli.

Heat the olive oil and sesame oil in a large skillet over a medium-high heat. Cook the meatballs for around 2 to 3 minutes on each side if you like them on the raw side, add a couple more minutes if you prefer them to be well done. Let them drain briefly on a paper towel before serving.

Almond Sauce

130g / 1/2 cup almond butter

2 tbsp dark soy sauce

1 tbsp hot chili paste (or hot sauce, such as Sriracha)

1 tbsp ginger, minced

Juice 2 limes

Mix all the ingredients until well combined. This sauce is on the thick side, add more lime juice or water if you prefer a runnier sauce.

Note I didn't use any salt in either recipe, this is because the soy sauce has plenty of it. By all means add more salt if the soy sauce you use is low in sodium or you prefer your food to be on the salty side, I know that I sometimes do.

Have some leftovers? Heat the meatballs on a non-stick pan over a medium heat, add the remaining sauce, a little bit of water and stir until the meatballs are coated in a shinny and thick sauce. Serve with a sprinkle of fresh coriander and a splash of lime.